Ingredients
Scale
- 2 cans (8 oz each) crescent roll dough
- ½ cup Thousand Island dressing
- 1 lb sliced deli corned beef
- 1½ cups sauerkraut, drained and squeezed dry
- 2 cups shredded Swiss cheese
- 1 tbsp melted butter
- 1 tsp caraway seeds (optional)
- Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Press one can of crescent dough into the bottom of the pan. Pinch seams to seal.
- Bake bottom crust for 8–9 minutes until lightly golden. Remove and let cool slightly.
- Spread dressing over crust. Layer corned beef, sauerkraut, and then cheese.
- Top with second crescent dough layer. Pinch seams and edges to seal.
- Brush with melted butter. Sprinkle with caraway seeds if using.
- Bake uncovered for 25–28 minutes until top is golden and filling is bubbly.
- Let rest 5 minutes. Slice, garnish with parsley if desired, and serve.
Notes
- Make sure sauerkraut is well drained to prevent sogginess.
- You can use sliced Swiss instead of shredded, just ensure even coverage.
- To reheat, bake leftovers in the oven at 350°F for 10 minutes until crisp.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 410
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 60 mg